Chicken Cheesesteak Skillet Dish (Print-Friendly Version)

Juicy chicken, sautéed peppers, onions, and melted cheese create a comforting, quick skillet meal.

# What You'll Need:

→ Main Ingredients

01 - 2 tablespoons olive oil, divided
02 - 1 yellow onion, halved and thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 570 grams boneless skinless chicken breasts, thinly sliced
06 - 1.5 teaspoons Italian seasoning
07 - 0.5 teaspoon smoked paprika
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
10 - 100 grams provolone cheese, shredded

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add sliced yellow onion, red bell pepper, and green bell pepper. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are deeply softened and beginning to caramelize, approximately 7 to 8 minutes. Transfer vegetables and any juices to a plate.
02 - Add remaining tablespoon olive oil to the same skillet over medium-high heat. Add sliced chicken breasts in a single layer. Season with Italian seasoning, smoked paprika, kosher salt, and black pepper. Allow to cook undisturbed for 2 to 3 minutes until well seared on the bottom.
03 - Stir chicken and continue to cook until no longer pink and thoroughly cooked, about 4 to 5 minutes. Ensure internal temperature reaches 74°C using a meat thermometer.
04 - Return reserved peppers, onions, and juices to the skillet with the chicken. Stir to combine evenly. Spread mixture into an even layer and scatter shredded provolone cheese evenly over the top.
05 - Cover skillet with a lid or aluminium foil and reduce heat to medium-low. Let sit for 2 to 3 minutes until the cheese is melted and bubbling. Remove from heat and serve immediately.

# Additional Tips:

01 - For best results, briefly freeze chicken breasts for 15–20 minutes before slicing to facilitate thin, even cuts.
02 - Serve the skillet mixture on its own, over rice, inside toasted hoagie rolls, or accompanied by garlic bread.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to retain moisture.
04 - To evoke a classic Philly cheesesteak, serve in toasted hoagie rolls.

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